When I was a child my mother used to make Jewish Coffee Cake with a recipe she'd got from a friend. I've tweaked it or veganised it and made cupcakes out of it. This recipe makes twelve cupcakes.
Cake Mix;
1 cup of flour
2 oz or 50 grams of margarine
1/2 cup of sugar
1/2 tspn baking powder
1/2 tspn baking soda
1 tspn of egg replacer mixed with 2 tblspns of water
1 tspn vanilla
3/4 cup of Toffuti Sour Supreme or other vegan sour cream
Note - if you used regular or dairy sour cream only use 1/2 cup
Topping;
1/4 cup of chopped walnuts
1/8 cup of brown sugar
1/4 tspn of cinnamon
Put cupcake liners into cake tins.
Mix together sugar and margarine until soft.
Add egg replacer, vanilla and sour cream and beat well.
Fold in flour, baking powder and baking soda
Fill each cupcake liner less than half full.
Sprinkle half of the walnut topping mix onto cake batter.
Use remaining cake mix and topping and bake for approximately 20 - 25 minutes at 350f.
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